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Journal of Business on Hospitality and Tourism
Published by Institut Pariwisata dan Bisnis Internasional
ISSN : 25279092     EISSN : 25276921     DOI : https://doi.org/10.22334/jbhost
Core Subject : Social,
Social Sciences
JBHOST aims at initiating and stimulating high-impact and innovative research relevant for academics and practitioners within the hospitality and tourism industries. The audience of this publication primarily comprises academics, graduate students, practitioners and all others interested in hospitality and tourism industries. The journal welcomes and encourages articles from practitioners and academics as well as qualitative and quantitative researches. Each paper will be judged according to international standards, originality/innovativeness of paper, contribution to knowledge, its relevance of the subject and its quality of presentation. Those papers are subject to a double blind reviewing.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 410 Documents
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Understanding Leadership in Formal Organizations: Insights from Qualitative Research Astawa, I Nengah Dasi; Putra, Made Satria Pramanda; Yustiani, Dwi; Putra, Komang Satria Wibawa
Journal of Business on Hospitality and Tourism Vol. 10 No. 1 (2024): June 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v10i1.499

Abstract

This qualitative empirical study investigates leadership styles in formal organizations. The study utilized purposive sampling to select informants, and data was collected through observation and interviews. The snowball model was employed when data saturation was achieved. The qualitative descriptive analysis of the data involved data collection, classification, reduction, and interpretation. The study findings indicate that leaders in formal organizations predominantly utilize collaborative, participative, and democratic leadership styles, with occasional employment of autocratic style in specific situations. Transformational leadership style is less commonly observed, particularly in the public sector, while there is an emerging trend towards its adoption in the private sector. The study highlights that the participative leadership style involves decision-making through selection, the democratic style is based on election, and the transformative leadership style is rooted in education.
Service Quality of Selected Resorts in the Central Philippines Genove, Vito Carlo M.; Tayco, Ryan
Journal of Business on Hospitality and Tourism Vol. 9 No. 2 (2023): December, 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i2.469

Abstract

The state of the hotels, resorts, and restaurant industry is dependent upon the quality of service exhibited by its frontliners and personnel. This study is to measure the service quality of selected resorts in the Municipality of Dauin, province of Negros Oriental, Philippines using a descriptive-correlational design. 120 customers of the six selected resorts that served as the respondents of this research. This study aims to measure the levels of customer satisfaction using the five dimensions of service quality: tangibility, reliability, responsiveness, assurance, and empathy. Data were collected mainly from the six selected resorts, after which results were tabulated, presented, analyzed, and interpreted. The findings show that tangibility is the weakest dimension while assurance is the strongest dimension of service quality. This implies that the level of satisfaction in all dimensions is yielding a positive SERVQUAL response. Hence, customers were satisfied with all dimensions of service quality.
Antecedents of Revisit Intention to Pantjoran PIK During Covid-19 Pandemic Haryono, Joko; Lasut, Flavina M.O; Yulius, Kevin G; Arafah, Willy; Ingkadijaya, Rahmat
Journal of Business on Hospitality and Tourism Vol. 9 No. 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.420

Abstract

Revisit intention is a very important factor in the sustainability of a business. This study aims to analyze the factors that influence the revisit intention to Pantjoran PIK, North Jakarta. The exogenous variables in this study were environment, culture, and food safety & hygiene. This research is explanatory research that seeks to explain the relationship between exogenous and endogenous variables. The research instrument used was online questionnaire distributed via Google Form. The research method used is quantitative analysis with individual analysis units and the PLS-SEM approach using SMARTPLS 4 software. Sampling technique used was purposive sampling with 160 samples. The measurement model analysis meets the requirements of convergent validity, reliability and discriminant validity. However, in the structural model analysis, only Food Safety & Hygiene had significant influence on Revisit Intention. These findings are in line with similar research during the Covid-19 pandemic although different sampling technique are suggested with longitudinal data to improve accuracy. Food Court and restaurant owners are suggested to maintain the food safety and hygiene to improve revisit intention during Covid-19 pandemic.
Event Organization Analysis in Increasing “Westin” Brand Awareness Sriantari, Putu Mega; Halim, Deddy Kurniawan; Lumanauw, Nelsye
Journal of Business on Hospitality and Tourism Vol. 8 No. 2 (2022): December 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.400

Abstract

There are hotel developments in Bali and many new hotels, one of which is The Westin Resort & Spa Ubud Bali (TWRSUB). Organizing online events has the potential to increase brand awareness as offline events cannot be held during a pandemic. This study aims to analyze the event organization in increasing “Westin” brand awareness. The method used is quantitative by analyzing the effect (simple linear regression). Data collection is done by distributing online questionnaires to all invited guests who have attended the event at TWRSUB. Based on the results of the study, it was concluded that: a) there was a significant effect of organizing offline events at TWRSUB on visitor brand awareness, and the coefficient of determination was 0.333, which means that 33.3% of brand awareness was influenced by offline events. b) the significant effect of organizing online events at TWRSUB on visitors' brand awareness, and the coefficient of determination is 0.191, which means that 19.1% of brand awareness is influenced by online events. c) There is a difference in the effect of organizing offline events and organizing online events at The Westin Resort and SPA Ubud on the Brand awareness of visitors. Based on the research findings, the researcher suggests that the management of TWRSUB should more often hold events both offline and online in order to increase the number of visits and brand awareness to TWRSUB. 
Residents' Perceptions Of Religious Tourism And Its Socio-Economic Impacts In Brgy. Pomponan, Baybay City, Leyte Palma Balaga, Cle Marven; Salado Maravilla, Vicente
Journal of Business on Hospitality and Tourism Vol. 10 No. 1 (2024): June 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v10i1.366

Abstract

Religious tourism consists of pilgrimages, visiting holy sites and sacred structures, and travel for worship and devotion. Several studies have investigated the concept of religion and tourism, but relatively few have examined how the residents in the community view religious tourism and its effects on sacred sites. This research aims to determine the residents' perceptions of religious tourism and its socio-economic impacts in Brgy. Pomponan, Baybay City, Leyte in their church houses the Miraculous Image of Saint Antonio de Padua S.urvey questionnaires were distributed to 250 residents. Majority of the residents had a favorable view and perception of religious tourism and the presence of religious tourists and pilgrims in their community. Residents were appreciative of the positive impact that religious tourism had on their economy, with transportation and public utility infrastructure being the most significant. Furthermore, they praised the religious tourists' respect and appreciation for local customs and traditions, attributing it to the rich cultural exchange that led to the preservation of their traditions. The paper suggests management and development strategies to address the issues of traffic, congestion, and pollution caused by religious tourists, particularly during feast days and special events.
Green Practice Leading to Green Hotel at Clay Craft Restaurant, Renaissance Bali Uluwatu Resort & Spa Saputra, Kadek Vandy Darma; Sari, I Gusti Agung Mas Krisna Komala; Triyuni, Ni Nyoman
Journal of Business on Hospitality and Tourism Vol. 8 No. 2 (2022): December 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.383

Abstract

Implementing green hotel is very important to protect environment. One of each department that implements green practice in this hotel is the beverage & food department, However, in practice, Clay Craft Restaurant has not been maximized in the application of green practice regarding green practice. The research work was conducted to analyses the implementation of green practice at Clay Craft Restaurant and green practice lead to green hotel at Renaissance Bali Uluwatu Resort & Spa. The variables used are green practice and green hotel. The total key persons are five. Data collection method used are interview, documentation, questionnaires. Data analysis technique used are descriptive qualitative and descriptive statistics. The implementation of green practice has a percentage value of 79,17 percent. Consist of, Green Food (100,00 percent), Green Action (87,50 percent), andGreen Donation (50,00 percent). Green Practice lead to the Green Hotel show an percentage value of 79,22 percent.Clay Craft Restaurant should improve the implementation of Green Practice to all indicators, especially the green donationand green action.
Evaluating Hygiene and Sanitation Practices in Pastry Equipment Nurlena, Nurlena; Sumarsih, Umi; Dianita, Indria Angga
Journal of Business on Hospitality and Tourism Vol. 9 No. 2 (2023): December, 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i2.394

Abstract

Hygiene and sanitation in pastry production are essential to ensure food safety, maintain product quality, and build customer trust. Pastry production involves intricate tools and processes where hygiene plays a critical role in preventing contamination and ensuring safe consumption. This qualitative study examined the cleanliness and sanitation of pastry utensils of two prominent hotels in Bandung, Indonesia. Through a combination of observational assessments and semi-structured interviews, this study uncovered existing practices, identified potential vulnerabilities, and proposed targeted improvements to enhance overall equipment hygiene standards in pastry production settings. The findings are poised to contribute to the greater understanding of cleanliness and sanitation protocols’ impact on culinary productions.
Tourism 5A, Tourism Satisfaction, and Electronic Word of Mouth in a Small Island Destination Descarten, Randy
Journal of Business on Hospitality and Tourism Vol. 9 No. 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.425

Abstract

Electronic Word of Mouth (EWOM) has gained popularity in academia due to its expansion in online communications, such as Websites, social media, and Blogs for travel and recreation purposes. These online activities in tourism can create an advantage for tourist destinations, especially for businesses and tourism service providers. Therefore, there is an urgent need to look into variables that could affect positive conduct on Electronic Word of Mouth among tourists. The primary purpose of this study is to determine the relationship between Tourism 5A's, Tourism Satisfaction, and conduct Electronic Word of Mouth among domestic tourists in Siargao Island, Philippines. The respondents of this study are domestic tourists. Instrumentation was utilizing a 5 Point-Likert Scale. This study utilizing SmartPLS-SEM, results revealed that among the Tourism 5A's, only the Amenities and Activities have a significant relationship to Tourist Satisfaction and could affect by 84.8 percent. On the other hand, Tourist Satisfaction affects EWOM by 65.7 percent.
Restaurant Customer-Based Brand Equity Dimensions during COVID-19 Lozano, Jaya Sierras; Ornopia, Jerome V; Montalbo, Kyle Calapre
Journal of Business on Hospitality and Tourism Vol. 8 No. 2 (2022): December 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.376

Abstract

Academia continues to make significant efforts to comprehend the factors affecting the growth of a brand and its durability in times of pressure. In the restaurant industry, companies place a high priority on developing and maintaining brand equity for brands are one of their most important assets. In 2020, COVID-19 lockdowns and restrictions disrupted business norms across the globe, especially in the restaurant industry where the in-person dining experience plays a significant role in the overall business strategy. This research analyzed the four dimensions of customer-based brand equity (CBBE) of restaurants during the COVID-19 pandemic. Survey questionnaires were distributed to 219 dine-in customers of ten different restaurants when Cebu, Philippines, a known booming ground for homegrown brands, was under the Modified Enhanced Community Quarantine (MECQ) status. The study revealed that Brand Loyalty was the lowest among the four variables in all ten restaurants during the COVID-19 pandemic. No significant difference was noted among the four dimensions of all the restaurants included in this study. 
The Determinant Factors of Family Dining Out Behaviours Wiastuti, Rachel Dyah; Thalia Mizutani, Alexandra; Wiyana, Tri; Adiati, Maria Pia; Rashid, Basri
Journal of Business on Hospitality and Tourism Vol. 10 No. 1 (2024): June 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v10i1.429

Abstract

This study aims to identify the determinant factors for family dining out behaviors. The primary data was collected from face to face questionnaire to 136 samples with sampling criteria sampling as such family status, Indonesian, and had minimum one dining out experience in the restaurant premises. Data was then analyzed with statistic descriptive and factor analysis. The findings showed that food taste, lack of time, and craving for specific food determined family the most upon deciding to dine out in the restaurant. Meanwhile, younger family tend to be determined more by food quality, while the older by lack of time. Further, despite the family background occupation either as paid- worker or employee, entrepreneur or housewife, all are determined the most by lack of time and food variability. In contrast, least determinant factor were calories consideration, advertisement, and other influenced. It can be concluded that different demographic led to different determinant factors that stimulate family to dine out. In addition, new five factors are formed from the previous eight factors consist of 17 items, which are as health, quality, lifestyle, convenience, and promotion. This study contributes to the of food and beverage literature that emphasizes for specific market of family during dining out in the restaurant

Page 23 of 41 | Total Record : 410

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